Cherry Pecan Crunch Bars

This treat – simultaneously chewy and crunchy – is a great way to speed up recovery


Energy 225kcal
Protein 3g
Carbohydrate 28g (sugars 3.9g)
Fat 12.6g (saturates 5.2g)
Salt 0.1g
Fibre 2.6g

Makes: 12 bars
Preparation time: 15mins
Cooking time: 20-25mins
Equipment needed: Shallow baking tray (approx 24cm x 20 cm) or silicone bar mould


110g butter
1tbsps honey
3tbsps golden syrup
150g glacé cherries, quartered 60g pecans, roughly chopped, plus 12-16 pecan halves for decoration
225g jumbo porridge oats
1tsps ground cinnamon


1. Preheat the oven to 180°C. In a saucepan, melt the butter with the honey and golden syrup on a low heat. When the butter has melted, add the cherries and the chopped pecans and stir to combine.

2. Stir in the porridge oats and the cinnamon, mixing together really well. Leave to stand for 10mins. Meanwhile, line the tin with greaseproof paper or foil and grease lightly with some melted butter. If you’re using a silicone mould, then just lightly brush each bar mould with butter.

3. Turn the mixture into the tin or spoon into each individual mould and press down with the back of a spoon or your fingers. Decorate with the pecan halves by pressing them lightly into the mixture.

4. Bake in the oven for 20-25mins until golden. Remove the tin from the oven and set on a wire rack. Leave to cool slightly before marking into bars with a really sharp knife. If you remove the bars from the tin too soon, they won’t stick together, so it’s best to resist eating them until cool and firm.